Easy, one-bowl sourdough pancakes for busy weekdays or great for a nice, weekend family breakfast.
If you’ve been around here for a while you might already know about my family’s love of pancakes.
We’ve had them in a zillion different flavors, and several methods. They remain a favorite.
You will need a sourdough starter for this recipe. Find a local friend who can share some with you if you don’t already have one. Or you can even order a dried started online and then rehydrate it. That’s how I got my first starter, and it worked great!
The night before you want pancakes, add two Tbs of your active starter to 1/2 a cup of flour and 1/2 a cup of water. I mix that together in a pint-size jar and cover with lid (not tight). Let that sit on your counter over night. It should be nice and bubbly by morning. That means it’s active and ready to go.
I add the dry ingredients and give them a quick stir, then mix in all the wet ingredients. All in the same bowl! Super easy. I love my Danish Whisk for this!
Use a 1/4-1/3 cup measuring cup to scoop the batter onto your hot griddle. The batter will be lumpy, but that’s ok.
Once bubbles form and begin to pop on the top of the pancake go ahead and flip it over. The pancakes will rise up and get golden brown, then they are ready!
Some fresh fruit balances so well with these. Of course, we add a generous amount of Buttermilk Syrup, because IYKYK.
Every morning can be made better with Sourdough Pancakes! Those active cultures are good for your gut! You can always omit the syrup if you are crazy… I mean if you are making healthier eating choices. 😉 I’m not quite there yet. LOL.
So grab a fork! Dig in!
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 Tbs brown sugar (or honey, or white sugar)
- 1 cup active sourdough starter
- 1 1/2 cups milk
- 2 eggs
- 3 Tbs oil
- 1 tsp vanilla
Instructions
- In a medium/ large mixing bowl add all the dry ingredients (flour, baking soda, baking powder, salt, brown sugar, cinnamon), give a quick stir.
- Add all the wet ingredients (starter, milk, eggs, oil, vanilla) and mix until combined. Some remaining lumps is ok.
- Use a measuring cup (1/4-1/3 size) to scoop the batter onto a greased, hot griddle. Cook about 2 minutes, until bubbles form on top of the pancakes and start to burst. Flip the pancakes over and cook about a minute more, until golden brown on both sides. Adjust temps and cooking times to get your desired look. Spray the griddle between batches of pancakes.
- Serve hot with your desired toppings.
